Juicy, tender and full of flavor, these Crockpot Carnitas are an easy way to make authentic-tasting carnitas at home. Slow-cooked with citrus, garlic and spices until fall-apart tender, then crisped to golden perfection, they’re ideal for taco night, burrito bowls, or simply enjoying straight from the pan.
Tacos are my love language. These crockpot carnitas may be my favorite filling. The pork becomes incredibly tender as it cooks slowly with fresh citrus, garlic and seasonings, and a quick broil or sear gives the edges a delightful crisp. The aroma fills the kitchen and the result disappears from the plate fast.
The beauty of this recipe is its simplicity. Your slow cooker does the work, turning a humble pork shoulder into shreddable, flavorful carnitas. Finishing them under the broiler or in a hot skillet adds the crunchy texture that makes carnitas irresistible.
Serve inside warm corn tortillas for classic pork carnitas tacos, pile on burrito bowls, add to salads, or use however you like. They’re versatile, meal-prep friendly, and crowd-pleasing.
What are carnitas?
Carnitas, which means “little meats” in Spanish, are a Mexican-style pulled pork. Pork shoulder or butt is braised in citrus and spices until it becomes fall-apart tender, then shredded and often crisped in a pan to add texture. Carnitas are commonly served as tacos, burritos or tostadas and pair well with simple toppings like onions, cilantro and lime.
Why you’ll love this version: This crockpot method makes carnitas an easy “set it and forget it” meal while still delivering bold flavor and tender meat.
Ingredients You’ll Need
Pork shoulder: Also called pork butt, this cut is well-marbled and stays moist during long, slow cooking, resulting in tender, flavorful carnitas.
Olive oil: 1 tablespoon helps the spice rub adhere to the pork.
Onion: Use a medium white onion; it breaks down as it cooks and adds sweet aromatics.
Jalapeño: Deseed for mild heat or leave the seeds in if you prefer more spice.
Garlic: Minced garlic cloves add depth and aroma to the braise.
Oranges: Juice from 2 large oranges (navel or valencia is ideal) provides bright acidity and a touch of sweetness. The pork will also release natural juices as it cooks.
Seasonings: Dried oregano, cumin, salt and black pepper round out the flavors.
How to Make Crockpot Carnitas
1. Prepare the pork. Rinse and pat the pork shoulder dry. Mix the olive oil with the dried oregano, cumin, salt and pepper to form a rub, then coat the pork evenly, including the fat cap.
2. Cook. Place the pork in the crockpot fat-side up. Pour orange juice over the meat and top with sliced onion, diced jalapeño and minced garlic. Cover and cook on low for 8–10 hours, until the meat is tender and easily pulls apart.
3. Shred. Transfer the pork to a tray or baking dish and shred with two forks, discarding any large pieces of fat. Reserve the cooking juices to moisten the meat if needed.
4. Serve. You can return the shredded pork to the crockpot with a splash of the reserved juices and serve as-is, or crisp the meat for texture.
To make crispy carnitas: Preheat the broiler to high. Spread shredded pork in a single layer on a large baking sheet, ladle a little reserved juice over the meat, and broil 4–6 minutes until edges are crisp. Watch carefully to avoid burning. Serve immediately with warm tortillas and your favorite toppings.
Serving Suggestions
These carnitas are incredibly versatile. One batch can become many meals—tacos, bowls, nachos and more. Try some of these ideas:
Classic street tacos: Warm small corn tortillas and top with crispy carnitas, diced onion, chopped cilantro and a squeeze of lime.
Burrito bowls: Serve over cilantro-lime rice or cauliflower rice with black beans, corn, avocado and crema.
Loaded nachos: Layer chips with carnitas, cheese and beans, broil until melty, and finish with jalapeños, sour cream and lime.
Quesadillas or tostadas: Use carnitas as a filling for cheesy quesadillas or pile onto crisp tostadas with beans and salsa.
Breakfast twist: Turn leftovers into breakfast tacos or a carnitas hash with eggs and potatoes.
Sliders or sandwiches: Serve on soft rolls with pickled onions and chipotle mayo for an easy lunch option.
Storing & Reheating
To store: Keep carnitas in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze in freezer-safe bags or containers for up to 3 months. Save reserved cooking juices to refresh the meat when reheating.
Reheating: Reheat in a covered pot over medium-low heat, adding reserved juice if the meat seems dry. Stir occasionally until warmed through. For crisped leftovers, spread on a baking sheet and broil for a few minutes.
Why you’ll love this slow cooker carnitas recipe
- Great for meal prep: Carnitas hold up well in the fridge and make quick weeknight dinners.
- Incredibly flavorful: Citrus, garlic and spices infuse the pork for a bold, authentic taste.
- Effortless to make: The crockpot handles the cooking so you can set it and forget it.
- Very versatile: Serve as tacos, bowls, nachos, quesadillas, sandwiches and more.
More crockpot recipes you might like:
- Crockpot BBQ Shredded Beef
- Crockpot Chipotle Shredded Beef
- The Best Crockpot Turkey Chili
Made one of these recipes? Tag my Instagram @kalefornia_kravings and leave a comment — I love seeing what you create!
Easy Crockpot Carnitas
Ingredients
For the rub:
- 1 Tbsp olive oil
- 1 Tbsp dried oregano
- 1 Tbsp salt
- 2 tsp cumin
- 1 tsp black pepper
For the carnitas:
- 4-5 lb. pork shoulder (pork butt), skinless & bone-in
- 1 medium white onion, sliced
- 1 jalapeño, deseeded & finely diced
- 5 garlic cloves, minced
- 2 large oranges, juice (or sub with ¾ cup orange juice)
Instructions
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Prepare the pork. Rinse the pork shoulder and pat it dry. Combine the rub ingredients and coat the pork on all sides, including the fat cap.
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Cook. Place pork in the crockpot fat-side up. Pour orange juice over the pork and add sliced onion, jalapeño and garlic. Cover and cook on low for 8–10 hours, until the meat falls apart.
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Shred. Transfer to a tray and shred with two forks, discarding large pieces of fat. Reserve the cooking liquid to moisten the meat if needed.
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Serve. Return shredded pork to the crockpot with a splash of juice to keep it moist, or crisp under the broiler for a few minutes to achieve classic crunchy edges.